Chickpea–Sweet Potato Burgers With Dilly Cucumbers

By becarriger

Ingredients

• 1 1/4 cups dried chickpeas
• Olive oil cooking spray
• 3 tablespoons tahini
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt, divided
• 1 small sweet potato, peeled and grated
• 1 medium cucumber, peeled and thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh dill
• 2 tablespoons rice vinegar

Preparation

Step 1

In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well. Heat oven to 375°. Coat a baking sheet with cooking spray. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl. Stir in sweet potato. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside. Form chickpea–sweet potato mixture into 4 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes. Serve burgers with dilly cucumbers.